Friday, November 06, 2015

ANXO Cidery at the Bloomngdale Farmers Market Sunday

From: Robin Shuster
Sent: Friday, November 6, 2015 6:15 PM
Subject: Fwd: ANXO at BFM Sunday

Sundays 9-1 • 100 Block of R NW

Hi BFM fans,

3 more weeks of the 2015 market....

CHEF DEMO:  Chef Brad Walker, executive chef of ANXO, the new Truxton Circle cidery that opens in February, is at our Chef Demo tent Sunday. Their specialty is Basque pintxos and he was inspired by our Fall harvest to demo their Spanish tortilla with seasonal ingredients. Specifically, squash, and sweet potatoes and their own cured ham.   11-12:30.

Reid's has a very large selection of newly bred and heirloom apples. Did you see the article about the future of new apples, the development of new hybrids after the huge success of Honeycrisps? We have some of the new 'crisps and others  at their stand. Remember that apples should be kept cool in the fridge, ideally in a perforated plastic bag.  They will last for weeks that way.

CALL for TOKENS: As you start to put on Fall jackets and coats, you may find some market tokens hiding in those pockets.  Hey, it's found money. Please bring them back to market and use them. 

Cabbage town: I love the cabbages; The Napa, Arrow and Savoy varieties always attract me, but I am also a sucker for long cooked red cabbage too even though it always turns purple instead of staying red.  And a simple green orb is the centerpiece of David Tanis' Cabbage with Apples, Onions and Caraway. Stuff and braise the Savoy instead of a grape leaf, stir fry the Napa and Arrow with ginger and garlic and hot peppers. Chop the Arrow into a salad -- it is so crisp and sweet.  Try Creamy cabbage with caraway seeds or, perfect for the cooler weather next week, a hearty French Garbure that uses smoked ham hocks and other bits of pork.

Savoy cabbage is pretty, hearty and flavorful -- and makes a great wrap for stuffing and braising.

BIKE HOUSE 11-1 Bring back those bikes so that they are ready to roll all Fall
MUSIC AT MARKET: to be announced. 

New this Week

·  Reserve your Thanksgiving Turkey from Stacia at Truck Patch.
·  Drink Dang Kombucha Deal at Number 1 Sons.
·  NEW Wildflower Honey from Truck Patch
·  Escarole and puntarelle at Mt View
·  Cider rules at Reid -- SIX types of cider!
·  The Blue Suede Moo is a very good blue cheese at Keswick.
·  Lettuces, Spinach, Collards, Kales, Swiss Chard, Bok Choy, Arugula
·  Fresh turmeric root and baby ginger at Keswick -- great for cooking, superb herbal tea and anti-inflammatory to boot.

At the Stands

WHISKED: Jenna says:  It's November once again, and you know what that means - time to pre-order your Thanksgiving pies.  You can also pick up at the market the weekend before Thanksgiving. To see our full Thanksgiving menu and to pre-order your pies, fill out our online form. The pre-order deadline for picking up at a market is Wednesday, Nov. 18.

Here are this week's Best of DC pies: Chocolate Pecan Pie, Pear Cinnamon Pie, Pumpkin Pie, Pumpkin Chocolate Pie, Salted Caramel Apple Pie, Classic Apple Pie, Bourbon Pecan Pie, Sea Salt Chocolate Chess Pie, the new Cranberry Lemon Pie. Savories are Mushroom, Roasted Garlic and Goat Cheese and Bacon, Cheddar Onion Quiches.

The cookie packs make a great dinner gift: Salty Oat, Chocolate Chip, Nutella, Pretzel Cowboy, Molasses, Snickerdoodle, Mexican Chocolate and mini Pumpkin chocolate chip cookies. The pumpkin cranberry bread is excellent.

REID ORCHARDS:    Asian pears, plums, Concord grapes.  Did you say apples? Honeycrisp, Gala, Ginger Gold, McIntosh, Fuji, Macoun, Roxbury Russet, Cox Orange Pippin, Bramley, Pinova and Cortland apples plus some antique varieties that Conor always puts on the truck. Ciderhouse rules:  UV apple, apple, honeycrisp, apple grape, apple cherry and pear cider.  A lot of people think Reid makes the best cider in the region.  If you want to buy a lot of apples to make apple sauce or apple butter or apple pies or to split with several families, ask Conor about bushel prices.

MOUNTAIN VIEW ORGANICS: Will have some nice puntarelle (Rome's favorite salads) and escarole, winter radishes,Napa cabbage, broccoli, last of the carrots plus some nice mixed bags of red, white and blue potatoes. Garlic, Padron and Shishito peppers.hakurei salad and  and greens, baby beets, kales, Swiss Chard, baby boy choy,. Colorful sweet peppers including the pale yellow Hungarians and hot peppers. Watermelon radishes and French radishes. Fall squash. Young spinach. Young Fennel.

TIP: Use their flat wide young collards instead of grape vine leaves to wrap dolmades or other stuffed delights. (Soften them in a big pot of boiling water for a few minutes first).

TRUCK PATCH:  Broccoli. Green beans. Fall squash. Bryan loves to grow those heirloom tomatoes and he will still have some at the stand this week. : Stripped German, Aunt Ruby, Cherokee Purple, Black Krim, Roma, Big Reds, Stripped Zebra, Great White, Valencia. There may be tomato seconds for canning. Lettuces, kale, Swiss chard, Green Beans, Beets, Eggplants. Lots of Fall squash .
TRUCK PATCH: Salad Central for mixed greens! Broccoli, Cauliflower, Romanesco, Yukon gold potatoes, Russet potatoes, Sweet potatoes, Onions, Brussels Sprouts, Kale, Collards, Swiss Chard, Arugula, Spinach, and Mesclun.

Stacia says: "Local Honey - Wildflower, bees pollinated from our beautiful flowers."

TRUCK PATCH MEATS:  Pastured Pork! - Bacon, Bone in and Boneless Pork butt, tenderloins, bone in and boneless pork chops, spare ribs, breakfast and savory sausages, and whole chicken and chicken parts.

Yes, you should reserve your Thanksgiving Turkey, 10-30 pounders.  They are called Broad Breasted Whites and they have been running around on pasture and eating up seeds and garden ends and bugs for weeks so they will be very tasty. You can see them on their fb pageas well as ours.

CUCINA AL VOLO PASTAS, SAUCES AND SOUP: Handmade ravioli, vegetable  tinted freshly dried pastas in jewel like colors, lasagnes, pesto, soup and sauces from our 2 local Florentine chefs, Mateo and Daniele.  This is fast food as it should be.  The pastas cook in less than 5 minutes.  The pesto is the concentratred Italian version-- just a teaspoon needed per serving.

NUMBER 1 Sons: Have you tasted the 3 fabulous (not funky) Dang Good Kombuchas?  Spicy Ginger, Lavender Mint, 4 Teas. District Dills and Super Sours Many krauts, slaws, kimchi, beets, regular beets, dilly beans, chili bear hot sauce, and more.

The popular Chiracha sauce is back! It's now in a big chili bear. We've been getting lots of peppers from The Farm at Sunnyside + a few other farms. Hot Chocolate + Lemon Drop are the current VERY HOT chili bears. We've now done four batches of Local #1 -- the mix of peppers changes each time we make it!

GARNER:  Heirloom tomatoes, Field tomatoes, white turnips, radishes, arugula, green beans,yellow was and flat Romas. Red, green, orange bell peppers. Candy onions. Hot peppers: Jalapeño, Anaheim, Poblano, Serrano, Cayenne, Habañero. White and red potatoes and sweet potatoes. Butternut, green acorn, kabocha and spaghetti squash. Pumpkins. Red and green kale. Asian greens. Small yellow summer squash, october beans.

KESWICK: What I like about the Keswick stand is that they have such a huge range of cheeses that I can always find something new every week. When Dean was thinking about an alternative to parmesan for his bean soup last week, he unexpectedly chose the Vermeer, a Dutch style cheese.  A few weeks ago it was the excellent Blue Suede Moo,Tallegio and the Croton (for those of us who love French Epoisse -a stinky, creamy, runny winner) that caught my eye and found their way to my fridge. Cheddar, Calverley, Wallaby, Vachino Bianca, Bovre, Tomme Sweet Tomme , Carrock.  Some are Jersey cow milk, some are a mix of Jersey and goat milk  Sample them all.  That Blue Suede Moo makes a great dip.  I have been using it with string beans too.

And if you love yogurt, be sure to check this. Mark's Pimento Cheese is a Southern staple and makes a great Kimcheese burger.. Chileheads, alert. I get your Dragon's Breath. Cream cheese? No, it's quark, what cream cheese aspires to be.   We had a  family of Danish visitors at market 2 weeks ago and they were very excited to see the quark -- and Zac was very amused by their Danish pronunciation of it.

PANORAMA: Baguettes and croissants, breakfast pastries and lots of breads. Breton specialties like Kouign Amann and the new Crois-Nut.French breakfast pastries like palmiers, almond croissants plus the plain and chocolate crosisants, baguettes, the olive oil buns that grace the 25 dollar hamburgers at Central and the Rustiques they serve you at Citronelle. Sandwich breads, too. If they are out of a bread you crave, ask them to save one for you for next week. Late risers: they have lots of whole wheat, multigrain and sourdough boules and loaves that sell out early.

Please spread the word about the Bonus Program for EBT/SNAP, WIC and Senior FMNP.

Robin and the Teds and Erin

Markets & More
1318 Wallach Place NW
Washington, District of Columbia 20009

No comments:

Post a Comment